Re: Friday Night Vittles? 7/11/2025

On 2025-07-13, Bruce <Bruce@invalid.invalid> wrote:

On Sun, 13 Jul 2025 00:12:39 +0000, ItsJoanNotJoAnn@webtv.net
(ItsJoanNotJoAnn) wrote:
>

On Sat, 12 Jul 2025 6:07:34 +0000, Bruce wrote:
>

On Sat, 12 Jul 2025 03:45:13 +0000, ItsJoanNotJoAnn@webtv.net
(ItsJoanNotJoAnn) wrote:
>

What did you bake your cornbread in?  Mine will just
flop right out of the cast iron skillet if I want to
dump it out.

>
In the end, it fell out. We had to cool it off more first. It was a
low round shape, as you can see from the picture:
<https://freeimage.host/i/FGp49lR>
>
I hadn't added any sugar or eggs. It tasted ok, but almost as if I
should have added sugar to make it sweet. I like that it didn't
require any kneading, just mixing. We'll have the rest with breakfast
tomorrow.
>

That looks like it was made in a round cake pan.  Did you
grease the pan and why didn't you add an egg?  Cornbread
here in the USA is not bread that is kneaded, the batter
is somewhat like gravy/cake batter.  It will pour easily
out the vessel it was made in.

>
Yes, I greased the pan.  After it had cooled down some more, it came
out without a problem. I didn't add an egg because my wife said that
would make it cakey. No kneading is what I liked about it. Just
mixing, very simple.
>

If baked in a cast iron skillet, greasing it and getting
it to almost the smoking point will pretty much ensure
it will slide out of the pan with no coaxing.

>
I followed an AI recipe that said to bake it at 200C/392F for 20-25
minutes.
>
Do you add buttermilk to your corn bread?

It's common.  Generally when using sodium bicarbonate as the
leavener.  Baking powder provides its own acid, so sweet milk
can be used.

--
Cindy Hamilton